Raspberry Fudge Sauce Recipes

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
• Arrange orange slices on hot grill and grill 2 minutes per side, until golden brown.
• In a medium bowl, combine fudge sauce and raspberry preserves. Cover and microwave on HIGH for 30 seconds, until warm.
• Spoon frozen yogurt over orange slices and drizzle raspberry-fudge sauce over top.

Steps:

• Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
• For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.

Steps:

• In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar.
• Set aside.
• In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly.
• Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges.
• Add sugar mixture.
• Cook, stirring constantly, for 1-2 minutes more or until sugar is dissolved and mixture is smooth and thickened.
• Remove from heat.
• Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted.
• Pour sauce into clean, dry half-pint jars.
• Seal with a lid.
• Store in the refrigerator for up to 1 week.
• Include directions with jar: heat sauce before serving.

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.